Homemade Flan Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
• In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
• Bake in preheated oven 60 minutes. Let cool completely.
• To serve, carefully invert on serving plate with edges when completely cool.

Steps:

• Preheat oven to 350°F.
• Select 2 oven safe containers, one that can easily fit inside the other.
• The large one will be used for a water bath and the smaller one will actually house the flan.
• Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.
• In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown.
• While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.
• In a blender add the remaining ingredients and blend until smooth.
• Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.
• Pour the custard into the pan being careful not to splash it.
• Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.
• Remove from oven and allow to cool on rack.
• You may invert this onto a large serving dish with lip or just server out of container you cooked it inches.

Steps:

• Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
• Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

Steps:

• Coat tube pan with caramelized sugar.
• Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
• Mix other ingredient in order, stir well and pour in mold.
• Place mold in pan with 2" hot water in preheated oven.
• Bake at 350°F for 1 hour or until firm.
• Let cool, then invert and unmold.
• Decorate with fresh berries or edible flowers, if desired.

Steps:

• Preheat oven to 325°F.
• Prepare an ice bath and set aside.
• Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
• Bring a large pot of water to boil; keep hot until ready to use.
• Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
• Swirl pan occasionally, DO NOT STIR.
• Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
• Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
• Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
• Dry bottom of pan.
• Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
• In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
• In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
• Slowly add hot milk whisking constantly.
• Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
• Stir in Vanilla, and pour custard into ramekins or cake pan.
• Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
• Bake until center is set when gently touched with finger, 30 to 35 minutes.
• Remove from oven transfer to a wire rack to cool completely.
• Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
• To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
• Serve.

Steps:

• Prepare oven and ramekins: Heat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.
• Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
• Make custard: In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
• Meanwhile, whisk egg yolks: In a large mixing bowl, whisk together the eggs, yolks, remaining sugar, and salt.
• Temper eggs: Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.
• Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
• Bake: Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.
• Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over top of each. Invert, and gently lift ramekin to remove. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.